Cold Foods

The major causes of foodborne illness are improper cooking, cooling, reheating, and holding temperatures. That is why during handling of cold foods they must be maintained out of the temperature danger zone which is between 41°F and 135°F.

What Is The Required Temperature?

Cold foods need to be held at 41°F or less to prevent the rapid growth of bacteria and to preserve freshness and quality.

What To Do?

Keep all cold foods under refrigeration or store properly on ice. Check temperatures of the equipment and of the food stored in cold holding units frequently. Maintaining a temperature log is a good monitoring tool.